LC/ESI–MS/MS method for the identification and...

Food Chemistry 2011 Vol. 125; Iss. 3

LC/ESI–MS/MS method for the identification and quantification of spinosad residues in olive oils

Cinzia Benincasa, Enzo Perri, Nino Iannotta, Stefano Scalercio
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Volume:
125
Year:
2011
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2010.09.111
File:
PDF, 529 KB
english, 2011
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